Pieces of tomato, onion, herbs de Provence, a pinch of garlic, olive oil... A recipe with sunny accents from Maître Philippe's hometown of Marseille. The Capitaine Escartefigue, a character from Pagnol's novels, after whom this recipe is named, also comes from there.

The name Émietté (from "miete", French crumbs) describes a method of preparation in which the fish fillets are easily pulled apart and then mixed with the sauce. This results in a wonderfully fresh, juicy composition in which all the aromas come into their own.

Net Weight: 80g

Ingredients: Mackerel fillets (50%), extra virgin olive oil, tomatoes (9.5%), onions, white wine (sulphites) , vinegar, cassava starch, tomato aroma, herbs (2.1%), salt, sugar, spices.

nutritional information per 100g

• Calories: 1039 Kj / 251 Kcal
• Fat: 20.8g
• Of which saturated fat: 3.66 g
• Carbohydrates: 3g
• Of which sugar: 1.7 g
• Egg white: 12.3 g
• Salt: 1.2g

La Belle-Iloise is perhaps the best-known and most colorful canned fish and soup factory in the world! With classic recipes and creative compositions of sardines, tuna and mackerel, the family business has won a permanent place in the hearts and on the plates of many gourmets.
Founded in 1932 by Georges Hilliet near the Breton port of Quiberon, the company is now in its third generation. All products are the result of careful manual work, even if a total of 800 employees work in the factory during the sardine high season.

Manufacturer's address: Conserverie la belle-iloise, ZA Plein Ouest, 56 170 Quiberon, FRANCE